Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Western
Ingredients: 300 g (2 cups) all-purpose flour; 135 g (2⁄3 cup) brown sugar; 10 g baking powder; 1⁄4 tsp. salt; 1 1⁄2 tsp. cinnamon; 1⁄4 tsp. ground nutmeg; 1⁄4 tsp. ground ginger; 1⁄8 tsp. ground cloves; 1⁄8 tsp. ground allspice; 1⁄8 tsp. ground cardamom; 250 g (1 cup) pumpkin puree; 180 ml oat milk; 65 g (1⁄4 cup) canola oil; 1 tbsp. vanilla extract

Oct. 3, 2020

It's time guys! The most comfy and cozy season of the year just started.🍂Oh, I love fall! And what better way to celebrate it than with a bunch of vegan pumpkin muffins. 🧡

Our pumpkin muffin recipe is vegan, absolutely delicious, and contains no refined sugars. As realists, we would not go as far as calling them healthy, but they contain a big amount of pumpkin puree (definitely healthy!) and we made sure to use as little sugar as possible to not compromise on taste.

These muffins make a great dessert, snack, or give-away for your friends and family. But if you are anything like us, just celebrating fall is a good enough reason to make yourself some great muffins.

We believe our secret ingredient to this delicious pumpkin muffin is the spice mix that goes into the dough. We can't wait to hear what you think about them. Leave us a comment below and don't forget to tag us in your Instagram post @iamcoconutsaboutfood. We would love to see how the recipe turned out for you.🧡

Vegan Pumpkin Muffins Recipe

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Prep time: 15 minutes Cook time: 25 minutes Servings: 12 muffins Categories: Snack, Desserts Cuisine: Western

Ingredients

Dry ingredients

300 g (2 cups) all-purpose flour

135 g (⅔ cup) brown sugar

10 g baking powder

¼ tsp. salt

Pumpking spice

1 ½ tsp. cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground ginger

⅛ tsp. ground cloves

⅛ tsp. ground allspice

⅛ tsp. ground cardamom

Wet ingredients

250 g (1 cup) pumpkin puree

We used fresh pumpkin puree but you can also use canned puree. For fresh pumpkin puree cut a Hokkaido pumpkin including the skin into small pieces. Boil with some water (just enough to cover all pumpkin pieces) in a pot with a lid for about 10 minutes until soft. Mash it with a hand blender. Use 250 g of your self-made pumpkin puree to continue with the muffin recipe.

180 ml oat milk

Can be replaced with any other plant based milk.

65 g (¼ cup) canola oil

1 tbsp. vanilla extract

Instructions

Step 1:

Heat up the oven to 180 °C (360 °F) and prepare the muffin tin by placing liners in each muffin cup.

Step 2:

In a mixing bowl add all dry ingredients and mix well. In a measuring cup whisk all liquid ingredients together.

If your liquid mixture comes out a bit chunky because of the pumpkin puree, use a hand blender to make it smooth.

Step 3:

Once the oven is preheated, mix all liquid with dry ingredients using a spatula until just combined. There should be no dry flour visible.

Tip: Don't overmix. If you overmix the dough, your muffins will become chewy.

Step 4:

Using two spoons (or an ice cream scoop, if you have one) distribute the batter evenly among the muffin cups. They should be filled almost to the top in order for them to get a nice puffy muffin top.

Step 5:

Bake your muffins for 20 - 25 minutes until a toothpick inserted comes out clean.